2results about How to "Prevent coalescence" patented technology

This invention relates to the field of health food technology, specifically to a method for preparing a tea oil-based paste and its beverage. This invention develops a tea oil-based paste that can be directly mixed with water. By compounding multiple components such as protein, polysaccharides, and curcumin, and using high-pressure homogenization technology to construct a stable tea oil dispersion system, it significantly improves the problems of oil separation and greasy taste in tea oil beverages. The unsaturated fatty acids and natural antioxidants abundant in tea oil in this invention optimize the nutritional structure of the beverage from both fatty acid composition and functional activity perspectives. After mixing the tea oil-based paste with water, a tea oil-based instant beverage with both nutritional value and good mixing properties can be obtained, aligning with the modern consumer market trend of healthier, more functional, and more convenient beverages.

This invention relates to a stabilizer for preparing polycaprolactone and its application. The stabilizer is an asymmetric block copolymer comprising polycaprolactone segments and carbonyl-dependent segments, with an anchor-to-solubility ratio of 0.5 to 5.0, wherein the anchor-to-solubility ratio is the ratio of the number-average molecular weight of the carbonyl-dependent segments to that of the polycaprolactone segments. When the stabilizer of this invention is used to prepare polycaprolactone, polycaprolactone microspheres with controllable particle size range, narrow particle size distribution, and high sphericity can be obtained.